Gradually add flour. (unless you have a large capacity stand mixer, some will have to be beaten in by hand). Dough should
be very stiff and of rolling consistency. Add more flour if necessary.

Let dough rest in bowl, covered with a damp cloth while you generously butter 8 large cookie sheets. Sprinkle anise seeds
over the butter.

Roll out dough about 3/8-inch thick on a floured board. Cut out circles (about 2" in diameter) or squares and place widely
spaced on cookie sheets. Press designs on tops with cookie stamp. (we use a gear from a meat grinder - it's tradition!). Press
just hard enough to imprint but not spread out the cookie.

Cover cookie sheets with linen dish cloths or a clean sheet and let rest overnight or at least 8 hours.

Bake cookies at 350 degrees F for 8-9 minutes, reduce heat to 275 degrees F and bake an additional 8-9 minutes. Cookies will rise and ooze out the side, but the top should remain intact. If done right,
there will be a hollow area under the design.

This recipe is said to have been brought to this country about 125 years ago by my husband's great-great grandparents. We
don't know how long before that it was in the family. My husbands's mother, a home economics teacher, updated the recipe for
the modern kitchen (ie, with gas & electricity) These are absolute got to have at christmas for my husband and his brother.

As children my husband and his brother had to help with the beating. (at least one hour by hand). They both claim it was the
only thing their grandmother made well!

When these cookies bake, the smell of ammonia can be quite strong, especially when you open the oven door. I recommend turning
your head away as you open the door, unless, like me, you like the smell.

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Recipe last updated Thursday December 1, 2005